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Japanese cuisines are sweet!!??

Hi, I’m Asuka from Yokoya farm. I’ve heard foreign tourists feel Japanese dishes are sweet. I certainly also feel they are sweet and salty. For example, sukiyaki, yakiniku, nimono(simmered food), oyakodon(chicken and egg bowl), gyu-don(beef bowl). Those tastes come from common seasonings in Japan. I’ll introduce some seasonings used for Japanese dishes below. Soy sauce, cooking sake, mirin(sweet cooking sake), sugar. All families in Japan have those seasonings for sure.     I use them every day of course! I’ll introduce them with some of my cooking today. Here is our dinner at one night.  I made kiriboshi daikon (dried strips of radish), simmered pumpkin and pork wrapped vegetable.  …

Let me introduce about miso soup.

Let me introduce about miso soup that is essential for Japanese meal table today. Hi,I’m Asuka When you go to a supermarket in Japan, you might be surprised by lots of variation of miso. Here, Nagano prefecture where I live is large production of miso and there are some big miso companies. It’s very easy to make miso soup! Boiling water in a pod, adding dashi and some ingredients in it Putting miso in and getting it melted at the end, and it’s done! (You should put miso at the end because its flavor gets weak when you stew it.) It’s a good idea to get dashi from niboshi or…

I pickled plums

I pickled plums. Since I harvested the garden plums (called‐ koume), I made plum pickles. Plum is a food that has been popular as preserved food in Japan from ancient times. Plums harvested in June can be eaten throughout the year as Umeboshi, plum pickles, plum juice and plum wine. This time, I tried to pickled sugar-base plum which my grandmother made every year. I harvested plums and soak it in water. mix salt and soak in water again After draining the water well, I put it in a bottle with candy, vinegar and shiso(Japanese basil). It will be eaten in about a week. Too much deliciousness, I can’t stop…

I made Miso!

We made Miso at friend’s restaurant. Miso is made with soybeans, koji(malted rice) and salt. First, Soak the soybeans in water. overnight. Soybeans contains water,  to swell and become bigger twofold. Then cook for about 3 hours in a pot. Even in this state it is also tasty! crush soybeans Mix soybeans with koji and salt pack it in pot while drawing out the air. It will be miso in about half a year. Save in pickle cottage If it is delicious, I will use for dishes such as miso soup and simmered dishes! I also use it for miso soup to serve guests. I am looking forward to it…